A lonely brave man, I become the king of music

Two waiters came out of the kitchen carefully carrying a special large iron pot.

The lovely big goose has been lying quietly in the pot, exuding a fragrance that makes the mouth salivate uncontrollably.

Of course, there are not only goose meat in the pot, but also some common ingredients in the North Dong area.

Such as pickled Chinese cabbage, potatoes, bean skins and so on.

After the iron pot was placed in the center of the kang where everyone was sitting, the waitress walked over with a basin in her hand and smiled.

Brother Long seemed to be familiar with this, and said, "There are only four of us, don't post too many cakes."

The waitresses are extremely enthusiastic and as familiar as those in hot spring hotels.

"Why don't you be polite when uncle comes to us? If you can't finish eating, you can pack it up and go home, and then you can make do with another meal."

Li Mushang's biggest feeling when he came to Dongbei area was enthusiasm. The waiters' attitude towards customers was not as respectful as in other cities' service industry.

This kind of feeling is like the guests are their own family members, without politeness and professional fake smiles, it will make people feel very comfortable.

The pot served by the waitress is ready-made cornmeal, which is also a must-have side dish of tortillas for stewed goose in an iron pot.

The arm twirls quickly in the basin, a ball of light yellow dough sticks to the hand, and the edge of the iron pan sticks to the flick of the wrist.

The tortilla will slide off slowly and end up half in the soup and half on top.

After seven or eight cakes were posted, the waiter covered the pot and told them that they would be ready to eat in 10 minutes.

Li Mushang and the others were already very greedy at this time, but they could only wait patiently.

When everyone had no choice but to drink beer in one sip, another special dish stewed with sauerkraut and pork vermicelli came.

In terms of weight, it is much less than stewed goose in an iron pot, but it is also considered a big dish in other cities.

This dish is a famous dish in Dongbei, but it originated in Xichuan, Li Mushang's hometown.

There was a famous general in the Tang Dynasty named Xue Rengui, who especially liked the dishes of Xichuan.

Of course, there was no chili at that time. It is not like hot pot and chili when Xichuan cuisine is mentioned now.

After this famous general was dispatched to the Dongbei area, he brought Xichuan cuisine to Dongbei and improved it according to the unique local flavor.

Gradually, the unique dish style of Dongbei area was formed, and this stewed noodles with pork and sauerkraut has been passed down to this day.

Authentic stewed vermicelli with pickled cabbage and pork. The pork is actually marinated and cellared.

The method is biased towards the flavor of Xichuan’s bacon, but the climate in the north of winter is not as cold as Xichuan’s bacon, so it is salted and stored.

In order to save trouble, many restaurants in modern times use fresh pork instead, which makes people feel tired after eating.

Brother Long brought Li Mushang and others to the shop today. Since the boss has handed down the craftsmanship from his family, he still insists on the traditional method.

The pork is fragrant and tangy. Pick up a piece and put it in your mouth. The large piece of fat meat does not cause discomfort, but it is extremely refreshing.

The sourness, sweetness, and saltiness of the sauerkraut, and the sauce aroma of the vermicelli combined with a greasy feeling, make people unable to stop after eating with chopsticks, and can't help but feast on it.

Losing weight, dieting, and calories are all forgotten. In the face of absolute food, these self-hypnotic words are completely useless.

Pieces of pork are like coquettish goblins, waving at everyone, as if saying come and eat me!

The small pot of stewed pork vermicelli was quickly finished, and Li Mushang and Brother Long's beer also ran out.

This life-killing big green stick was very powerful, both of them blushed a little, and they also started to talk.

While speaking, Brother Long opened two bottles of beer again. This time, the big green stick changed again from the beginning.

Because of the heated kang, the beer has melted a little. It is no longer in the state of smoothie, but in a liquid state, and it still tastes cool to drink.

Twenty minutes later, the waiter came over again and opened the lid of the pot. In an instant, a scent stronger than the stewed pork vermicelli just now rushed into the nostrils.

It has both sauce aroma and meat aroma, as well as a light corn aroma.

Brother Long took up his chopsticks and greeted everyone with great boldness: "Brothers, let's not be coy and play tricks!"

Everyone salivating wildly in their mouths nodded and picked up the chopsticks and began to taste them.

The taste of goose meat is similar to that of duck. Due to the long time of stewing, the goose meat has absorbed a lot of soup.

The taste is not as thick as duck meat, but more delicate and tougher, which belongs to the kind that becomes more delicious as you eat it.

Brother Long picked out the goose head from the cauldron and said happily: "It's the first time you've eaten a big goose. This goose head is the most delicious essence in this pot."

"I just reluctantly helped everyone eliminate it."

The goose head has always been in a very conspicuous position, but Li Mushang and others didn't pick it up, mainly due to psychological barriers.

Chen Jia said with a flushed face, "Brother Long, how can you eat geese, big geese are so cute!"

Li Mushang stuffed a piece of goose leg into Chen Jia's mouth speechlessly, and the girl immediately changed her words: "It's so delicious!"

As Chen Jia, who had a desire to stew a big goose since she was a child, she was extremely satisfied with this meal, and her stomach was full and she kept saying, "So full. So full!"

The meals in Dongbei are quite big. Li Mushang, Brother Liu, Brother Long, and Chen Jia all eat a lot, and they didn't finish killing the big geese in the end. In order not to waste, Brother Long finally packed them up and prepared to take them home.

After everyone got dressed, they walked out of the restaurant.

Everyone who left the heated kang shivered involuntarily when the cold wind blew, and wrapped their cotton clothes even tighter.

Brother Long put his arms around Li Mushang's shoulders and said, "This is your first time in Dongbei, tonight I will take you to see what is unique in Dongbei."

After Li Mushang heard this, he glanced at Chen Jia who was not far away, with a look of justice on his face.

"Brother, I don't go to that kind of place, and I won't go to Miss Bao to talk about life."

Chen Jia just heard it at this time, and asked with some doubts: "Who is Miss Bao? This is not the first time you have come to Dongbei, why do you still have old acquaintances?"

Brother Long, Brother Liu, and Li Mushang coughed at the same time, and the scene was extremely embarrassing.

Brother Long said earnestly, "Brother Li, you have misunderstood!"

"The Dongbei Yijue I'm talking about is not the kind of place you think, but Liu Laogen's big stage."

"There are two-person performances there every day. This is a must-go place for our leisure and entertainment."

Talking about Dongbei, the most famous one may be Erren Zhuan. The song "Xian'er" composed by Long Ge is based on the traditional libretto "Dancing God" in Duo Biography.

The Liu Laogen Grand Stage is a performance theater established by Uncle Benshan, the king of Chinese sketches.

The ticket price is very close to the people, and the performers are also very hardworking, which is very popular among the local people.